chapter 9- sanitation

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Chapter 9:

Sanitation

Learning Objectives

After completing this chapter, you will be able to:

Understand the importance of a sanitation program for the prevention of foodborne illness

• Differentiate among cleaning, sanitizing and sterilizing

• Describe proper procedures for cleaning and sanitizing equipment, utensilsand food contact surfaces

• Develop a food safety plan for your sanitation practices including standard

operating procedures and record templates


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Chapter 9: Sanitation

First Edition, January 2006


Heidi Throws Out the Trays

The farmers’ market manager tries his best to ensure that the market operates properly. However, because the market is held in a buildingthat is used for a number of different purposes, including livestock shows, occasionally the premises aren’t as clean as they should be.The manager knows where the janitorial supplies are stored becausehe often has to sweep the floor before the tables are set up.

Heidi was surprised at how dirty some of the tables were after a

horticulture bench show. She realized that she needed to pay moreattention to the cleanliness of her market stall. Now Heidi includesmarket set up in her sanitation program.

Prior to every market Heidi cleans and sanitizes her market tablesbefore laying down her table covers. She brings freshly laundered wiping cloths to every market and puts one into a sanitizing solution

for cleaning her sampling area throughout the day. She also cleansand sanitizes her demonstration equipment, utensils and portablecoolers before going to the market. She transports the equipment and utensils to market in a covered container. Heidi is careful to store her

cleaning and sanitizing products in an enclosed tote away from her baking and sampling supplies.

For two years Heidi recycled styrofoam trays under her cookies. Shethought it was a safe practice because she cleaned them. When her customers began bringing in their trays from home, she was concerned that some might be meat trays. She learned from her public healthinspector that styrofoam trays, like portion cups, plastic forks, etc. aredesigned to be used once and discarded.


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HazardsProper cleaning and sanitizing procedures reduce the risk of contamination from the following hazards:

• Biological hazards from contamination with microorganisms fromimproperly cleaned equipment or surfaces, soiled wiping clothsand dirty utensils

• Chemical hazards from contamination with cleaning and sanitizingchemicals that are not properly rinsed from equipment and surfaces

• Physical hazards from soil or food particles on equipment, utensils,work surfaces or other foreign material that can contaminate food.You and your staff can also introduce physical hazards if cleaningisn’t done properly.

Reasons for Cleaning and SanitizingDirty hands and equipment are the most common carriers of foodborneillness causing microorganisms. These microorganisms are easilycontrolled through proper cleaning, sanitation and temperature control.The goal of an effective sanitation program is to provide a clean,sanitary environment to market food safely.

Cleaning, sanitizing and sterilizing are different concepts:

• Cleaning removes food residues and other foreign material usuallyvisible to the eye

• Sanitizing is a process using heat or chemical treatments to reducethe level of pathogenic microorganisms to a safe level. Sanitizingis not a substitute for cleaning

• Sterilization is the complete elimination of microorganisms

________________________________________________________Sanitary – clean and free of harmful microorganisms and other contaminants.

Disinfection – reduction of microorganisms to a safe level.

Cleaning, sanitizing and sterilizing are different processes. Cleaning is the removal of foreign material visible to the eye. Sanitizing

reduces the level of pathogens to an acceptablelevel by using heat or

chemical treatments.Sterilization is the completeelimination of

microorganisms.


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As a farm direct marketer you must follow proper cleaning andsanitizing practices at your production site and at the market. You needto develop, implement and monitor written procedures to ensure thatyour facility is being cleaned and sanitized properly.

Under the Food and Food Establishments Regulation, you must have awritten sanitation program for your food establishment. Your writtenprocedures must include the cleaning and sanitizing requirements forall your equipment and utensils that are not washed in a dishwasher.You must also include a list of all cleaning and sanitizing agents used,including their concentration and where used.

Ask your regional health authority to review your written sanitationprogram. If you are a farmers’ market manager review the sanitationpractices for your market premises with the public health inspector.

________________________________________________________Sanitation program – written procedures outlining cleaning and sanitizing steps and methods.

Reduce Risk of Contamination

Maximize ProductShelf Life

Extend Life of Equipment

Improve WorkingEnvironment

Benefits of aSanitation Program

A sanitation program has two components – cleaning and sanitizing practices.

Under the Food and Food Establishments Regulation, a written sanitation programis required for permitted

food establishments. The program must include cleaning and sanitizing requirements and a listing of cleaners and sanitizersused.


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Maintaining a Clean WorkplaceEnsuring that food establishments are clean and safe is an essentialcomponent in providing safe food. Dirty premises allow bacteria tomultiply, provide food for insects and rodents and discourage

customers from returning.Keep your food establishments clean and in good working order. Thismakes it easier to clean the facility and helps prevent food becomingcontaminated from flaking plaster or paint, debris or chemicals.

Outdoor markets must also be kept clean and well maintained.Garbage collection and disposal, dust control and cleanliness of washroom facilities are especially important for outdoor markets.Holding tanks for waste water from hand wash basins may need to beprovided for vendors.

HousekeepingHousekeeping practices form an integral part of your sanitationprogram. This includes activities such as janitorial services, garbagecollection and disposal, and temporary storage of equipment.

Clean your physical facilities as often as necessary. This will dependon how often the area is used and if it’s an area where food is beinghandled. For example, floors should be cleaned at the end of eachbusiness day or throughout the day depending on the nature of youroperation. Spills or other accidents must be cleaned up immediately.

Storage shelving may require cleaning on a weekly or monthly basis inorder to minimize dust, condensation or other contaminants.

Cleaning should be done during periods when the least amount of foodis exposed. Use dustless methods of cleaning such as vacuuming,mopping with treated dust mops or sweeping using dust controlcompounds.

Cleaning of tables is especially important if they are stored “eatingside” up because they are more exposed to contaminants. Tables usedat a farmers’ market should be cleaned and sanitized at the beginningof each market day.

________________________________________________________Dust control compounds – chemical compounds, usually in liquid spray or powdered form, that whenused properly help to minimize the amount of dust particles that become airborne during cleaning. Someexamples of products available are Dustloc and Soiltac.

Good housekeeping means keeping a clean, tidyworkplace. Keep the

premises free of all unnecessary litter. Cleaning

activities must not contaminate food.


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On a regular basis, you must clean walls, ceilings, windows andscreens. Change the filters on the ventilation system as recommendedby the manufacturer so they aren’t a source of contamination by dust,dirt and other materials.

Start a Sanitation Plan

All premises need a sanitation plan to ensure that they are thoroughlycleaned. Walk through your premises and list everything that requirescleaning on a daily, weekly and monthly basis. Include the followinginformation:

• Items and areas to be cleaned (tables, walls, floors, light fixtures,storage areas, etc.)

• Cleaning method and directions for use

• Products used, including concentrations

• Frequency and person responsible

• Monitoring records of the plan

Many indoor Alberta Approved Farmers’ Markets do not own themarket buildings. As a vendor, if you notice any cleaning or sanitizing

problems with the facility, notify the market manager who should bringit to the attention of the building owners or property managementcompany.

________________________________________________________Premises – all elements (interior and exterior) in the building and surrounding property includingdriveway, parking lot, drainage, building design and construction, sanitary facilities and wastemanagement.

A clean farmers’ market requires commitment from the manager, staff and vendors.


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Sanitation and Cleaning of Equipment andMaterialsAll equipment, utensils and materials including reusable packagingcontainers must be effectively cleaned to remove food residue, debris,soil and bacteria to prevent the contamination of food that may contactthem. Cleaning can either be completed manually or mechanically.

Mechanical cleaning commonly occurs in a processingfacility and is not covered in this manual. If you are usinga commercial dishwasher refer to the Alberta Food Retailand Foodservices Code, sections 4.2.6 and 4.2.7 anddiscuss procedures with your public health inspector.

Alberta Food Retail and Foodservices Code is on the web atwww.health.gov.ab.ca/professionals/ (click on the first bullet, Alberta Food and FoodservicesCode).

Cleaning of Equipment and UtensilsTo manually clean equipment and utensils, you require at least a doublecompartment sink of non-corrodible metal. A triple compartment sink is preferred and may be required by your regional health authority. Thesinks must be large enough to allow complete immersion of the itemsbeing cleaned or sanitized. Drain boards must be made from non-

corrodible and non-absorbent material.

Figure 9.1 Triple Sink Washing Method

Chlorine Soution = 100 ppmDilution of 5% Bleach (Chlorine) approximatelyone tbsp. per gallon of water1/2 ounce per gallon of water1/2 tsp. per litre of water2 mL per litre of water

Quaternary Ammonium Solution(Quats) = 200 ppmDilution of QuatsFollow manufacturer’s instructions

Triple sink dishwashing method is an effective way of cleaning and sanitizing food handling utensils and small equipment.


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Cleaning of ClothsDo not use wiping cloths, dishcloths or sponges for dishwashing asthey harbour bacteria. Use clean, plastic scouring pads or brushes toremove dried residues.

Use wiping cloths for wiping food spills and change them every fourhours and when the market closes. Use a new cloth to wipe meat spillsand non-food contact surfaces such as floors and walls and dispose of immediately. Single-use paper towels are useful for wiping spills.

If you use dishcloths, use clean ones for every market day. At themarket, keep the cloths in separate sanitizing solutions between eachuse. The sanitizing solutions must be made fresh at the start of eachmarket day. An effective solution is one ml bleach per litre of water(one teaspoon per gallon). Change sanitizing solutions as required.Do not add soap to a sanitizing solution.

You must keep your wiping cloths free of food debris and visible soil.They must not be used for any other purpose.

Sanitizing of Equipment and UtensilsCleaning does not, by itself, consistently reduce contamination to safelevels. Sanitizing is required to significantly reduce the level of disease causing organisms.

Cleaning must precede sanitizing. While not all equipment (forexample, vehicles) needs to be sanitized, any utensil or equipment that

comes in direct contact with food must be sanitized. Usually utensilsand small food demonstration equipment are sanitized at thepreparation site before going to the market. Tables and freezers arecleaned and sanitized at the market prior to opening and cleaned againat the end of the day.

Sanitizing can be done by temperature or chemical disinfectants.Apply the approved sanitizer at the proper temperature andconcentration and for the appropriate length of time to achieve thenecessary reduction in bacteria levels.

________________________________________________________Thermal sanitation – sanitation method using hot water or steam for a specified temperature and contacttime.

Chemical sanitation – sanitation method using an approved chemical sanitizer at a specifiedconcentration and contact time.

Disposable wiping cloths should be used to wipe floor spills. Wet cleaning clothsused to wipe spills from food

contact surfaces should be stored in a sanitizing solution that is made upeach market day.

A sanitizing plan outlines the agent and proceduresused to sanitize equipment,utensils, materials, etc. It

does not include cleaning steps and methods.


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Manual Methods of Sanitizing Equipment and UtensilsThere are two steps in the manual method of sanitizing equipmentand utensils:

Step 1 Completely immerse equipment in one of the followingsolutions for at least 2 minutes:• Water at a temperature of at least 77ºC. Note: if you use

a commercial dishwasher to sanitize, the rinse watertemperature must be 74ºC or hotter, depending on thetype of machine

• Chlorine solution of 100 – 200 mg/L available chlorineat a temperature of not less than 45ºC

• Solution containing a quaternary ammonium compound(quats) having a strength of not higher than 200 mg/L

consistent with efficacy at a temperature of not less than45ºC

• Solution containing not higher than 25 mg/L iodine at atemperature of not less than 45ºC

Step 2 Remove equipment and air dry.

Use potable water in all cleaning and sanitizing processes. If you usewell or spring water, submit a sample annually to an approvedlaboratory for testing.

________________________________________________________Available chlorine – amount of chlorine that is free to chemically react with organic matter in order tosanitize a surface.

The correct order for cleaning/sanitizing food contact surfaces is:

1. Rinse

2. Clean

3. Rinse

4. Sanitize

5. Air Dry


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Check with your regional health authority for specific requirements oralternatives for sanitizing equipment and utensils.

After cleaning tables, freezers and other stationary market equipment,sanitize these items by applying a bleach solution (dilution of 5%chlorine bleach = 100 ppm chlorine solution) from a spray bottle andair dry.

Recipe for Bleach Sanitizing Solution

• 1 tablespoon (1/2 ounce) per gallon of potable water

• ½ teaspoon (2 ml) per litre of potable water

For more information on how to calculate dilution rates toachieve specific concentrations or ppm, see Appendix O:Technical Background Information.

Store cleaned and sanitized utensils and equipment well above floorlevel and in an area that protects them from contamination fromsplashes, spills, dust, etc. Sanitize items again if they have been storedfor more than a day or exposed to contaminants. Wash handsthoroughly before handling any sanitized items.

For more information on proper hand washing proceduressee Chapter 13: Personal Hygiene.

________________________________________________________Parts per million (ppm) and milligrams per litre (mg/L) – ways of expressing very diluteconcentrations of substances. Just as per cent means out of a hundred, so parts per million or ppm meansone out of a million. One ppm is equivalent to one milligram of something per liter of water (mg/L).


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SanitizersUse only approved sanitizers with food and food preparationequipment. Use according to the manufacturer’s directions. Do notuse scented or color safe bleach. Keep the number of cleaningproducts to a minimum to avoid confusion and potential mistakes.

For approved products, see Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products found on the Canadian FoodInspection Agency (CFIA) website atwww.inspection.gc.ca/english/ppc/reference/cone.shtml

Sanitizing solutions lose their effectiveness with time and temperature.You need to check sanitizer concentrations frequently because they canbreak down quickly. For example, bleach is only effective if surfacesare free from dirt, food particles and detergent residues. Sanitizers maylose their effectiveness in dirty solutions or when exposed to sunlight.Sanitizing solutions should be made and checked at least daily.

To act as a sanitizer, chlorine must be available to react with organicmatter thus killing bacteria and other microorganisms in the process.When a bleach solution becomes soiled, less chlorine is available andthe solution loses its effectiveness as a sanitizer. For example, if youhave a 200 ppm bleach solution and add soiled cleaning cloths to thesolution, the chlorine in the solution will react with the soil in thecloths. Some of the chlorine will no longer be available to chemicallyreact the next time a dirty cloth is placed in the same solution. This iswhy a sanitizing solution needs to be replaced every day or moredepending on how often the solution is used.

The best way to check whether a solution is effective is to use a teststrip. Chlorine test papers are available from a chemical supplier. Testpapers are extremely sensitive to light and should be replaced every 6months.


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Figure 9.2 Chlorine Test Strips

Using Chlorine Test Strips

• Make sure the test strip is appropriate for the type of sanitizer

• Prepare the sanitizing solution• Dip a strip into the solution for at least 10 seconds

• Compare the changed color of the strip with the guide on theoutside of the package to determine the solution strength

Do not use sanitizers at concentrations above or below therecommended levels. Too high a concentration may be harmful topeople and too low a concentration may not sanitize properly. Testing

equipment to determine the strength of the sanitizer must be availableand used with each batch.

Using QuatsFollow label instructions carefully for quats. Using too much canleave a residue that can cause illness. Quats are relatively non-corrosive but tend to foam excessively in a dishwasher and maycause serious rinsing problems. Quats are quite effective when usedat 200 mg/L. They are difficult to test and must be used accordingto the manufacturer’s label.

Although effective, iodine solutions are rarely used because of thepotential for discoloration of cutting boards, utensils and whitesinks. An iodine solution will be khaki brown at 12.5 mg/L. Testkits and tablets are available for testing iodine concentration. Freshchemical should be obtained every four to six months.

Apply the approved sanitizing method or chemical agent at the proper concentration, temperature and for the appropriate

length of time to achieve the necessary reduction in bacterial levels. Monitor temperatures and sanitizer concentrations regularly.Sanitizer effectiveness

decreases with time and temperature.

Chlorine test strips are used to test chlorine concentrations.


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Refer to the Alberta Food Retail and Foodservices Code(section 4) for specific cleaning and sanitationrequirements www.health.gov.ab.ca/professionals/ (click on the first bullet, Alberta Food and FoodservicesCode).

Sanitation Word Match

Match the following words with the correct definition

A. Sanitizer E. Potable

B. Detergent F. Hand Washing

C. Clean G. Sterilization

D. Sanitary H. Disinfection

____ 1. The complete elimination of microorganisms

____ 2. A chemical compound specifically formulated to remove soil,food debris and grease

____ 3. The most critical aspect of personal cleanliness; it involves

plenty of hot water and soap____ 4. A term that is often used in place of sanitize

____ 5. Water fit for human consumption

____ 6. Free from dirt, food particles and other visible foreignmaterial

____ 7. Free of harmful levels of disease causing microorganisms andother harmful contaminants

____ 8. A chemical compound specifically formulated to reduce thenumbers of microorganisms on food contact surfaces

You will find the answers at the end of this chapter.


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Frequency of SanitizingRegularly clean and sanitize utensils and food contact surfaces. Cleanand sanitize equipment that is used continuously at room temperaturefor handling potentially hazardous foods:

• Before market start-up• Every 4 hours

• Between food types

• After finishing a job

This includes food processors, knives, utensils, metal stemthermometers and all food sampling equipment and utensils. Cleanand sanitize cooking equipment such as griddles and electric fryingpans between each production and sample batch. If these items are not

washed and sanitized, new food will be contaminated by the old foodleft on the equipment.

Non-food contact surfaces, such as shelves, must be cleaned as often asnecessary to keep them clean. Regular monitoring will help youdetermine the cleaning frequency.

Get into the habit of “clean as you go”. Keep market tables and salesareas clean and tidy throughout the market day. Clean up spillsimmediately. Monitor the cleanliness of the market equipmentthroughout the day.


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Accepted Chemical ProductsAll chemicals used, including detergents, cleaning agents andsanitizers, must be listed on the Canadian Food Inspection Agency(CFIA) Reference Listing of Accepted Construction Materials,

Packaging Materials and Non-Food Chemical Products . Thisdocument lists all the materials and non-food chemicals that areacceptable for use in food applications.

The Reference Listing of Accepted Construction Materials,Packaging Materials and Non-Food Chemical Products canbe found on the Canadian Food Inspection Agency (CFIA)website atwww.inspection.gc.ca/english/ppc/reference/cone.shtml

Chemical StorageAll chemicals, including cleaning and sanitizing agents, must be storedwell away from food, food contact surfaces and food use materials.Further separation should occur within the chemical storage area.Store all cleaning and sanitizing products in a separate area from pestcontrol chemicals to help ensure that pesticides are not accidentallyapplied to food contact surfaces. Lock your chemical storage area andallow access only to those authorized.

Use inventory control measures to help you track and trace the use of each chemical product. Record the amount of chemical used eachmarket day, the name of the user and the monthly inventory. Inventoryrecords also help you keep track of when chemicals such as sanitizersshould be replaced. If stored too long, some sanitizers such as bleachlose their sanitizing properties; the bleaching capacity remains but thedisinfecting capabilities are lost.


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Preventing ContaminationContamination of food equipment is one of the leading causes of foodborne illness. Proper cleaning and sanitizing practices control thegrowth of bacteria and disease causing microorganisms. Food left on

work surfaces, equipment and utensils helps microorganisms grow andmultiply. When the equipment or utensils are used without beingthoroughly washed and sanitized, microorganisms are transferred to thefood.

Only cleaned and sanitized surfaces of equipment and utensils mustcontact raw or cooked ready-to-eat food. Wash and sanitize the foodpreparation sink before each use.

Replace any chipped, cracked or rusted utensils or equipmentimmediately. A tiny chip or crack allows a buildup of grease, grimeand microorganisms that cannot be easily removed by cleaning andsanitizing.

Use single service items including styrofoam containers, plasticutensils and disposable cleaning cloths only once and then throw out.The definition in the Alberta Food Code for single service is “designedto be used only once and then discarded”. When the styrofoam item isfirst produced, it is considered clean and sanitary. Once it is used, itcannot be properly cleaned and sanitized for re-use.


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Keeping RecordsKeep records of your sanitation program. They should document whatprocedures are monitored, verify their effectiveness and confirmcorrective actions. Keep records of:

• Staff training

• Cleaning and sanitizing checklists (what, how, who)

• Cleaning and sanitizing schedules (when, how often)

• Monitoring, oversights and corrective actions

• Sanitation program inspection and verification (was it done)

Keep sanitation records for one year.

Examples of sanitation record forms can be found inAppendix F: Record Templates.

Staff TrainingTrain all your staff so that they understand the basics of your sanitationprogram. It is essential that they are aware of how the sanitationprogram works and their specific duties.

Your staff should know the proper cleaning and sanitizing proceduresand why they are essential to maintain the safety of food products.Provide clear instructions to staff that specify:

• Premise areas, equipment, containers and utensils to be cleaned

• The person responsible for the cleaning and sanitizing

• The chemicals or cleaning products, including concentrations andprocess to be used

• The procedures to be used

• Frequency of cleaning

Provide additional training when there are changes to equipment orprocesses.

Remember, no matter how good the cleaning product,effort and energy from you

and your staff are still required to achieve good results.


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Food Safety Plan – Sanitation

As a permitted food establishment, you must have written sanitationprocedures for your production and market facilities. Discuss yoursanitation program with your public health inspector.

In many small facilities, such as farmers’ markets, the cleaning andsanitation program may consist of only a few simple steps. Rememberto include waste containers and garbage disposal procedures.

Your written sanitation program should identify:

• What is to be cleaned and sanitized including all equipment,utensils and materials (from truck to tables)

• What chemicals and concentrations are to be used for cleaningand sanitizing, include mixing instructions

• What tools are to be used

• How cleaning and sanitizing is to be done. Ensure staff are ableto implement your written sanitation program

• Who is responsible for cleaning

• What safety precautions need to be taken

• Who is responsible for checking that the cleaning has been done

• When and how often the activities need to be completed (hourly,daily, weekly, monthly, annually)

• What records need to be kept

• What must be done in the event that procedures are not followedas written (deviation and corrective actions)

• What must be done if food becomes contaminated (correctiveactions)

Take the time to continue developing your food safetyplan. Create a section in your binder for Sanitation. Usethe information in this chapter to build this component of your plan.

________________________________________________________Deviation – failure of a standard operating procedure; a problem.

Corrective action – procedures/activities to be taken when a deviation occurs and to prevent the problemfrom occurring again.


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SummaryFood may become contaminated unless effective control measures aretaken to properly clean and sanitize equipment, utensils and other foodcontact surfaces. A sanitation program provides assurance that the

food establishment is being cleaned effectively and consistently.As a farm direct marketing vendor , take measures to protect food fromcontamination:

• Follow a written sanitation plan for vehicles, crates and totes,tables, equipment, utensils, etc. (who, what, when and how)

• Keep accurate records of cleaning and sanitizing activities in yoursanitation log

• Always properly clean, rinse, sanitize and air dry any food contact

surface or equipment before using and between using it for rawand cooked foods or between different foods

• Store cleaning supplies in an area separate from food products

As a farmers’ market vendor, market manager or farm direct marketer,it is your responsibility to ensure that food sold is safe.


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Market Manager ResponsibilitiesAlberta Approved Farmers’ Market managers are responsible for thesafety of the market venue.

• Is there a written sanitation program in place for the market,including washrooms, that clearly defines who is responsible,what needs to be done and when it should be done?

• Is there an adequate supply of cleaning products and equipmentfor the market?

• Do you have a system in place to record cleaning and sanitizingactivities at the market? Are these activities recorded eachmarket day?

• If someone else is responsible for cleaning, are you verifyingthat the activities are being done according to the sanitationprogram?

Managers need to monitor vendors’ cleaning and sanitationactivities at the market to ensure food is handled safely.

• Are vendors cleaning and sanitizing tables, equipment andutensils frequently throughout the market day?

• Do vehicles appear clean?

• Are the tables cleaned and sanitized prior to the market openingeach market day?

• Are the stalls and tables kept clean and tidy throughout the day?

What’s NextDo you know what FIFO is? Hint: It’s not a dog’s name; it’s aninventory practice. Read the next chapter to learn about FIFO,conditions required for safe storage and more.


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Chapter Review

Take a few moments to review the chapter and answer True or False tothe following questions.

1. Cleaning and sanitizing are the two components of a sanitationprogram. ______

2. Towel drying of utensils is a good sanitation practice. ______

3. Food establishments require a written sanitation program.______

4. It is the farmers’ market manager’s responsibility to ensure thatthe market, including washrooms, is kept clean and tidythroughout the market day. ______

5. Sanitizing agents are fairly stable and are good to use repeatedlywithout changing. ______

6. Dry sweeping is an acceptable method of cleaning. ______


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Answers to Word Exercise1) G 5) E

2) B 6) C

3) F 7) D

4) H 8) A

Answers to Chapter Review

1) True

2) False , towel drying can re-contaminate surfaces. All food contact

surfaces must be air dried.

3) True

4) True

5) False , sanitizing agents break down over time and with exposureto dirt and sunlight. Sanitizing solutions must be replaced dailyor more depending on the use.

6) False , sweeping is acceptable if done with a treated dust mop orwith dust control compounds.

chapter 9- sanitation

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